Olivier Salad with Persimmon and King Crab
Salads • Russian
Description
A version by John Smith: this Olivier salad is served in his restaurant 'The Honest Kitchen'. This salad does not contain potatoes; instead, it is replaced with persimmon, and instead of traditional beef or tongue, it features meat from King crab.
Ingredients
- Persimmon 15 oz
- Carrot 10 oz
- Cucumbers 5 oz
- Pickled Cauliflower 5 oz
- Canned Mushroom Soup 10 oz
- King crab back claws 20 oz
- Mayonnaise 10 oz
- Scallions 0 oz
- Chicken Egg 10 pieces
Step-by-Step Guide
Step 1
Thaw the crab legs, remove the membranes, and shred the meat into strands.
Step 2
Dice the persimmon. Boil the carrots and eggs, then also dice them.
Step 3
Mix all the ingredients together and dress with mayonnaise. Season with salt and pepper to taste. You can garnish with cilantro and a slice of tomato.
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